Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: peppers.

Sweet bell peppers come in a variety of colors, making for an easy-on-the-eyes summer dinner. They’ll stand up to grilling and baking, making them a great vehicle for meats, rice, cheese or all of these combined. Hollow out a pepper before stuffing it to the brim with these delicious recipes.

Go Greek with Ellie Krieger and make her 5-star Greek-Style Stuffed Peppers that combine beef, spinach, zucchini, onion, bulghur, egg and oregano before being baked and topped with a healthy sprinkle of feta cheese.

If you can find small sweet peppers at the market, also known as Greek florinis, use them to make a cheese-filled appetizer. These Stuffed Peppers only require four ingredients: peppers, feta, olive oil and oregano. Cook them until they are slightly browned and the feta begins to ooze out of the pepper.